With a hand or stand mixer, beat butter, sugar, and vanilla until creamy, about 2 minutes.
Add egg; beat until fluffy, about 2 minutes.
Sift together flour, baking powder, and cinnamon. With mixer on low speed, gradually add flour mixture; beat just until combined.
Divide dough in half; refrigerate 1 hour.
While dough chills, combine honey, cinnamon stick, and vanilla in a small saucepan. Cook over medium low heat, stirring occasionally, 10 minutes. Remove from heat; set aside.
Remove dough from refrigerator; let stand 10 minutes. Combine pistachios and walnuts in a bowl. Preheat oven to 325°F.
Roll dough to 1/8” thick on a lightly floured surface. Cut out cookies with your desired cookie cutter; place on parchment-line cookie sheets, spacing 1 inch apart. Press nut mixture into the cookies.
Bake until edges are lightly browned, 10 to 12 minutes.
Let cookies on pans 5 minutes; remove from pans, and let cool on wire racks 10 minutes.
Drizzle cookies with honey mixture.
Notes
-Be sure to let the dough chill for at least an hour before rolling it out. You can make the dough and freeze it in a Ziploc bag for up to 2 months. Let it thaw in the refrigerator overnight before rolling.
-Use any style cookie cutter you wish; I used a 2-inch round cutter.
-Dough scraps can be rerolled as necessary; sprinkle with additional chopped nuts, if needed.
-If you’d like to skip a step, just drizzle the cookies with honey after baking instead of making the cinnamon-vanilla honey.
-Drizzled cookies can keep in an airtight container up to 3 days at room temperature.